Daniel Vaughn welcomes José R. Ralat into the Texas Monthly fold as they chat tortillas, culinary coverage, and what it’s like to have the best jobs in the world.
Also, over at TMBBQ.com, Vaughn has a new review of Smitty's in Lockhart, perhaps the most surprising joint to not make the Top 50.
Is it the best job in America? From the New York Times to Bon Appetit, everybody seems to think so.
(Photograph by Chris Wilkins | Texas BBQ Posse)In a move that seems long overdue, today we named Daniel Vaughn as Texas Monthly‘s first barbecue editor.Before people start stamping their feet and cursing that they weren’t hired for this highly coveted position, let me assure you that Vaughn is very well
The “cheftestants” use the pits at the Salt Lick to smoke meat, much to the delight (and horror) of local barbecue aficionados.
On Sunday, Texas Monthly threw its third annual BBQ Festival, in Austin, on the open air terrace of the Long Center. Twenty-one barbecue joints handed our samples to an estimated crowd of 3000, who listened to live music, swigged beer and other adult beverages, bought T-shirts, got tips from
Enjoying his fifteen minutes (hours, days, whatever) of fame, self-declared “BBQ Snob” Daniel Vaughn is in Austin today hanging out with the big dog, Anthony Bourdain, of the Travel Channel’s “No Reservations.” They’re seen here at Franklin Barbecue, along with Vaughn’s photographer Nicholas McWhirter, Vaughn’s book agent David
The luminaries of Texas barbecue are justly revered—from Lockhart's century old Kreuz Market, to Taylor's estimable Louie Mueller Barbecue to the ever-popular Cooper's Old Time Pit BBQ in Llano. For the BBQ dabbler these names are familiar, but their pitmasters may as well be Hollywood celebrities